Stage one: Lettuce and roasted Mediterranean veg wraps
Sweet roasted veg wrapped in tart, crispy lettuce – you won’t notice the lack of bread…
Prep time 5 minutes
Cook time 30 minutes
Serves 2
1 red pepper (around 130g), deseeded and thinly sliced
1 medium courgette (around 200g), sliced into 1cm rounds
1 medium aubergine (around 250g), sliced into 1cm rounds
1 tsp olive oil
1 tbsp balsamic vinegar
20g baby spinach
2 whole iceberg lettuce leaves
1 tbsp fresh flat-leaf parsley, roughly chopped
salt and pepper
- Preheat the oven to 240C/220C fan/gas 9.
- Toss the vegetables (apart from lettuce and spinach) with the olive oil, then spread out evenly on a baking tray. Season well and roast for 30 minutes, turning halfway through.
- Remove from the oven and drizzle with the balsamic vinegar.
- Divide the spinach and roasted vegetables between the lettuce leaves, garnish with the parsley, wrap and serve.
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©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe